Mrs. Field'S Cookie Recipe
Chewy, chocolate chip cookies with oats, nuts, and a hint of vanilla create a rich, hearty treat perfect for satisfying sweet cravings and sharing with friends.
Ingredients
Instructions
- Cream together the butter, sugar, and brown sugar.
- Add eggs and vanilla to the creamed mixture.
- Mix together the flour, oatmeal (processed into powder), salt, baking powder, and baking soda.
- Combine all ingredients and fold in chocolate chips, grated Hershey candy bar, and chopped nuts.
Tips & Substitutions
For a chewier cookie, consider using less flour or adding a bit of molasses. If you prefer a nut-free version, simply omit the chopped nuts or replace them with additional chocolate chips. You can also substitute the butter with coconut oil for a dairy-free alternative. Make sure to process the oatmeal into a fine powder for a smoother texture, similar to what is used in Annabel'S Special K Cookies.
Serving Suggestions
These cookies are perfect for sharing at gatherings or enjoying with a glass of milk. Serve them warm with a scoop of vanilla ice cream for an indulgent dessert. They also pair beautifully with a cup of coffee or tea, making them a delightful treat for afternoon snacks. For a fun twist, consider serving them alongside Mom'S Apple Kuchen for a diverse dessert spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a single layer, then transfer to a freezer bag for up to three months. To reheat, simply microwave for a few seconds or warm them in the oven at 350°F until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Field'S Cookie Recipe contains roughly 3114 calories, with 58g protein, 405g carbohydrates, and 116g fat. It is an excellent source of iron (123% of the Daily Value), protein (117% of the Daily Value), and dietary fiber (79% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for half of the all-purpose flour for a healthier option. However, keep in mind that this may alter the texture slightly, making the cookies denser. If you like a lighter cookie, stick to all-purpose flour or use a blend.
What type of chocolate chips should I use?
You can use semi-sweet, milk chocolate, or even dark chocolate chips based on your preference. Mixing different types of chocolate chips can also enhance the flavor of the cookies. For a richer taste, consider using gourmet chocolate chips.
How can I make these cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Ensure that the baking powder and baking soda are gluten-free as well. This adjustment should yield delicious cookies without compromising taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).